(CNW) - In the minds of many people, whole grains are to be eaten because they are good for you - but don't expect them to taste good. This is where Judith Finlayson steps in, author of the new health-conscious The Complete Whole Grains Cookbook. She is striving to show people that good taste and excellent nutrition are not mutually exclusive.
Finlayson's book provides ample solutions to the problem of keeping youngsters both full and healthy. From delicious Blueberry Wild Rice Pancakes in the morning to Coconut Pecan Blondies as a late-night snack, The Complete Whole Grains Cookbook provides dishes for every time of day, for every range of appetite.
Because whole grains tend to have a stronger and more robust flavor than the processed and refined grains that are so common now, it's wise to ease them into your diet. For kids to eat them without complaint, it's important to start with the milder flavors such as quinoa or millet. This introduction to flavour is incredibly important, for the more we learn about whole grains, the more we realize just how much they can benefit our health. When Canada's Food Guide was updated in 2007, it recommended that adults eat three to four servings of a variety of whole grains each day.
As Judith Finlayson says in her introduction, "eating is one of life's greatest pleasures." So why not make it a pleasure for your taste buds and your health? It's easy to get kids to eat these recipes, they both look and taste delicious. And, they don't require hours slaving in the kitchen.
So where do you start trying to feed hungry kids, keep them healthy, and all the while leaving yourself some extra time? Cranberry-Orange Pecan Muffins. These breakfast sensations are an excellent way to ensure kids have a healthy and hearty start to their day. Packed with fruit, nuts, and of course, whole grains, these muffins are incredibly simple to make and even easier to eat. As an added bonus - it's easy to make the batter a day ahead and keep it in the fridge, baking the muffins as you need them in the morning.
Another great way to feed kids healthy food is Judith Finlayson's Salmon and Wild Rice Cakes. While they may have the shape of hamburgers, these cakes provide much more nutrition to your kids' dinner diet. They are easy to make, and offer an Avocado-Chili Topping for those who are interested. With a large salad on the side, this is one dinner that benefits everyone at the table.
The Complete Whole Grains Cookbook is packed with delicious stews, soups, desserts and dishes that are sure to leave your body healthy and your mouth happy. By gradually introducing these recipes and whole grains into your diet, their fabulous flavour will soon become a regular part of your everyday life.
Salmon and Wild Rice Cakes with Avocado-Chili Topping
Makes 4 Servings
TIPS
When mixed, the cakes are very wet and not easily shaped into
patties. However, they dry out and solidify quickly on
cooking.
1 ½ cups cooked brown and wild rice mixture, cooled
1  can (7.5 oz/213 g) salmon, drained
1  egg
4  green onions, white part only with a bit of green,
chopped
1 tbsp  soy sauce
  Freshly ground black pepper
1 tbsp  olive oil
AVOCADO-CHILI TOPPING
1  avocado, mashed
1 tbsp  freshly squeezed lemon juice
¼ tsp  salt
  Freshly ground black pepper
½ tsp  Asian chili sauce, such as sambal oelek
1.In a food processor, combine salmon, egg, green onions,
soy sauce and pepper to taste. Process until smooth. Add rice
and pulse to blend.
2.In a skillet, heat oil over medium heat for 30 seconds. Using
a large spoon, drop salmon mixture into the pan in 4 blobs.
Cook until crispy outside and hot in the center, about 5
minutes per side.
3.Avocado-Chili Topping: Meanwhile, in a bowl, combine avocado,
lemon juice, salt, pepper to taste and Asian chili sauce. Mix
well.
4.Serve burgers warm with a large dollop of Avocado-Chili
Topping.
Cranberry-Orange Pecan Muffins
Makes 12 muffins
Preheat oven to 375°F (190°C)
12-cup muffin tin, lightly greased
1 cup   whole wheat flour
½ cup   whole barley flour
½ cup   unbleached all-purpose flour
¾ cup   granulated sugar
¾ cup   chopped pecans
2 tsp   baking powder
½ tsp   salt
¼ tsp   baking soda
1   egg
½ cup   sour cream
2 tsp   finely grated orange zest
½ cup  freshly squeezed orange juice
¼ cup   vegetable oil
1 ½ cups  cranberries, coarsely chopped
1.In a large bowl, combine whole wheat, barley and
all-purpose flours, sugar, pecans, baking powder, salt and
baking soda. Mix well and make a well in the center.
2.In a separate bowl, beat egg. Add sour cream, orange zest,
orange juice and oil and beat well. Pour into the well and mix
with dry ingredients just until blended. Fold in cranberries.
Divide batter evenly among prepared muffin cups. Bake in
preheated oven until the top springs back when lightly touched,
about 25 minutes. Let cool on a wire rack for 5 minutes before
removing from pan.
